Beetroot risotto with horseradish Recipe

serves:

4

Skill:

medium

Total Time:

00:40

Prep:

00:15

Cooking:

00:25

This bright and colourful dish really showcases beetroot’s stunning purple colour. Adding the beetroot to the stock turns the rice a deep red colour, which contrasts perfectly with the white horseradish sauce. The horseradish cuts through the earthy beetroot flavour making this a dish to impress with. Dress it with some salad leaves such as pea shoots for contrast. This is a dish that definitely looks harder than it is. One word of advice though is to where plastic gloves or use a carrier bag when grating the beetroot to stop your hands from changing colour.

Ingredients

4-5 fresh raw beetroot, peeled and grated

1 litre chicken or veg stock

250g risotto rice

1 onion, finely diced

2 garlic cloves, finely chopped

White wine

Olive oil

Horseradish sauce

Method

Add the grated beetroot to your hot stock pan and keep it on a low heat.

Gently fry the onions and garlic in a separate pan for five minutes.

Add the rice and fry gently for another minute.

Add a slug of white wine and let it evaporate.

Then add the beetroot and stock a ladle at a time, allowing it to be absorbed before adding more.

Continue for about 20 minutes on a low to medium heat or until the rice is cooked with a little bite still present.

Add a bit more stock just at the end to get the right consistency and serve with a dollop of horseradish sauce on top.